Description

This hearty Apple Carrot Beef Rib Soup is a comforting and flavorful recipe perfect for cozy meals. Tender beef ribs are seared and then slow-simmered with fresh carrots and tart green apples, which add a subtle sweetness and depth to the rich beef broth. Enhanced with garlic, onions, thyme, and a bay leaf, this soup delivers a perfect balance of savory and sweet flavors that will warm you from the inside out.

Ingredients

Scale

Meat

2 pounds beef ribs (bone-in or boneless)

Vegetables & Fruits

1 onion, chopped
2 carrots, peeled and sliced
1 apple, peeled, cored, and cut into chunks (green apple for a tart hint works best)
2 garlic cloves, minced

Liquids

2 tablespoons olive oil
6 cups beef broth
2 cups water

Spices & Seasonings

1 teaspoon dried thyme
1 bay leaf
Salt and pepper, to taste

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Instructions

Heat oil: Heat olive oil in a large pot or Dutch oven over medium-high heat to prepare for searing the ribs.
Sear beef ribs: Season the beef ribs with salt and pepper and sear them on all sides until browned, about 3-4 minutes per side, which locks in flavor and juices.
Remove ribs: Take the browned ribs out of the pot and set them aside to use later in the soup.
Sauté aromatics: In the same pot, add the chopped onion and minced garlic, cooking for 3-4 minutes until softened and fragrant to build the soup’s flavor base.
Return ribs to pot: Place the seared beef ribs back into the pot with the sautéed aromatics.
Add liquids and herbs: Pour in beef broth and water, then add dried thyme and the bay leaf.
Simmer ribs: Bring the mixture to a boil, then reduce heat to low and simmer gently for 1 to 1.5 hours until the beef is tender and flavorful.
Add carrots and apple: Stir in the sliced carrots and apple chunks, which add natural sweetness and texture.
Continue simmering: Simmer the soup for an additional 30 minutes, allowing the carrots to become tender and the apples to soften, enriching the broth’s taste.
Season and finish: Taste the soup and adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving.
Serve: Ladle the soup into bowls and garnish with fresh herbs if desired for added freshness and presentation.

Notes

Using bone-in beef ribs enhances the depth of flavor in the broth.
Green apples provide a nice tartness that balances the richness of beef; feel free to substitute with Granny Smith apples.
Searing the ribs well is key to locking in flavor before simmering.
This soup can be made a day ahead, allowing flavors to meld beautifully.
For a thicker soup, you can shred some of the beef and stir it back into the broth after cooking.